Classic Pad Thai with Chicken

Sastojci

• Dried flat rice noodles8 oz
• Chicken breast or thigh, thinly sliced1 lb
• Firm tofu, cubed (optional)4 oz
• Eggs, lightly beaten2
• Garlic, minced3 cloves
• Shallots, thinly sliced2
• Bean sprouts2 cups
• Garlic chives or green onions, cut into 2-inch lengths1/2 cup
• Roasted peanuts, crushed1/4 cup
• Lime wedges, for serving4
• Tamarind paste3 tbsp
• Fish sauce3 tbsp
• Palm sugar or brown sugar2 tbsp
• Sriracha or chili paste (optional)1 tsp
• Vegetable oil3 tbsp
• Saltto taste
• Black pepperto taste

Koraci

1. 1

   Soak rice noodles in warm water until pliable, about 20-30 minutes. Drain well.

2. 2

   In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and sriracha (if using). Set aside.

3. 3

   Heat 1 tbsp of oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until cooked through. Remove from wok and set aside.

4. 4

   Add another 1 tbsp of oil to the wok. Add tofu (if using) and fry until golden brown. Remove and set aside.

5. 5

   Add remaining 1 tbsp of oil. Add garlic and shallots and stir-fry until fragrant, about 30 seconds.

6. 6

   Push garlic and shallots to one side of the wok. Pour in beaten eggs and scramble until just set. Break into pieces.

7. 7

   Add the drained noodles and the prepared sauce to the wok. Toss well to coat the noodles evenly. Cook for 2-3 minutes until noodles soften.

8. 8

   Add the cooked chicken, fried tofu (if used), bean sprouts, and garlic chives (or green onions) to the wok. Stir-fry for another 1-2 minutes until everything is heated through and bean sprouts are slightly tender-crisp.

9. 9

   Season with salt and pepper to taste. Serve immediately, garnished with crushed peanuts and lime wedges.